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The purpose of this paper is to study thermal stability, curing kinetics and physico‐chemical properties of polyurethanes systems for application in in‐mould decoration (IMD) ink.

The thermal stability of three Polyurethane (Pu) systems A, B, C were evaluated by thermogravimetric analysis (TGA). The kinetic parameters of the curing reaction of Pu system C were calculated using non‐isothermal curing kinetics analysis, including the activation energy Ea, the reaction rate constant K(T), the reaction order n, the initial curing temperature (Ti), the peak temperature (Tp), and the finishing temperature (Tf). Additionally, physico‐chemical properties were also evaluated such as flexibility, impact resistance, pencil hardness, adhesive attraction and solvent resistance.

TGA showed that thermal decomposition temperature T5 (5 wt.% weight loss), T10 (10 wt.% weight loss) and Tend (decomposition termination temperature) of Pu system C was 344°C, 363°C, and 489°C, respectively. T5, T10, Tend increased by 77°C, 61°C, 4°C, respectively, and the char yield at 600°C increased by 25.1 wt.% comparing with Pu system B. Curing kinetics analysis showed that Ea of Pu system C was 62.29 KJ/mol, 65.98 KJ/mol and 65.95 KJ/mol by Kissinger, Flynn‐Wall‐Ozawa and Ozawa method, respectively. The order of the curing reaction (n=0.90) demonstrated that it was a complex reaction. Moreover, Pu system C exhibited good physico‐chemical properties. The results showed that Pu system C was suitable to apply into IMD ink.

The TGA analysis, curing kinetics analysis and evaluation of physico‐chemical properties provided a simple and practical solution to study suitable resins for IMD ink application.

IMD ink for heat transfer printing technology is highly efficient, relatively low cost, clean and environmentally safe. It has been widely applied into medical and pharmaceutical products, electronic devices, telecommunication equipment, computer parts, appliance panels, automotive parts, etc.

In this paper, the thermal stability and curing kinetics of Pu for IMD ink are reported for the first time. The paper gives very interesting and important information about thermal stability, curing kinetics and properties of Pu coating system for IMD ink application.

The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.

Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.

Highest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.

Sensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.

Present global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

The main purpose of this study is to create a complete physico‐chemical characterisation of Romanian heather honey.

A total of 30 samples of heather honey were harvested from three different geographical areas (Fântânele, Călăţele, Mărişel) from Transylvania region (Romania). This study contains a complete characterization of heather honey regarding its physico‐chemical composition, total phenols content, flavonoids content, antioxidant activity (expressed as radical scavenging activity – RSA) and micro‐ and macroelements content.

The results obtained for the total phenols content and total flavonoids demonstrate that honey samples have good bioactive properties and the antioxidant activities are similar to those of dark honeys. Heather honeys normally have a high content of minerals, having their origin in soil. All quantified minerals in heather honey presented values higher that those reported for other types of honey.

Heather honey is a very important type of honey for consumers, which due to its features has a high price on the local market. This study provides the main analytical methods for honey quality determination, which is very important for the students.

For the first time in Romania a complete study of heather honey was done.

This article aims to focus on the food value of the mushroom. Because of its low calorific value and very high content of proteins, vitamins and minerals, mushrooms may contribute significantly in overcoming protein deficiency in developing countries like India.

Oyster (Pleurotus sajor caju) mushroom cultivated on two substrates i.e. wheat straw and brassica straw were procured. Freshly harvested and washed mushrooms were cut into small pieces. Sliced mushrooms were divided into four portions. Two portions were left untreated and dried using sun and oven drying methods. The third portion was blanched in boiling water at 100 °C for two mins, cooled immediately and drained. The blanched samples were divided into two portions. One portion was sun dried and another was oven dried. The fourth portion was soaked in solution of citric acid (0.25 percent) for 30 mins and drained. The steeped samples were divided into two portions. One portion was sun dried and another was oven dried. Each sample was dried from initial moisture content of 91 percent on fresh weight basis of the final moisture content 10 percent on dry weight basis. All the samples were ground to make fine powder. The untreated and treated samples were analysed for physico‐chemical properties and sensory evaluation by using standard methods.

Treated and untreated powders prepared from oyster (Pleurotus sajor caju) mushrooms grown on two substrates i.e. wheat and brassica straw were analysed for physical and chemical characteristics. Among the powders, T₆ (steeped in 0.25 percent citric acid and oven dried) powder exhibited highest yield followed by untreated and blanched powders. On the other hand, untreated samples T₁ (sun dried) and T₄ (oven dried) showed higher browning index as compared to pretreated powders. Steeped samples (T₃ and T₆) from both type of mushrooms, irrespective of drying methods exhibited higher values of water retention capacity and swelling index as well as sensory attributes (colour, aroma and texture) In terms of chemical analysis, steeped samples from both types of mushrooms, irrespective of drying methods, exhibited higher contents crude protein, crude fibre and ash as compared to blanched powders. Blanching in hot water may cause leaching out of nutrients.

With regard to healthy benefits and medicinal value of mushroom, its production and consumption should be increased. However, mushroom production does not demand land, but helps in the bioconversion of potential pollutants like agro‐wastes to useful and nutritive food for human consumption, which is essential to a developing country like India.

The findings of this article may contribute significantly in overcoming protein deficiency in developing countries like India. Mushrooms have a low carbohydrate content, no cholesterol and are almost fat free. Therefore, they form an important constituent of a diet for a population suffering from atherosclerosis.

The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and to evaluate their physico-chemical, nutritional and sensory properties.

Malted sorghum was prepared; flours of soybean and defatted melon were also prepared separately. Two samples were formulated, the first formulation tagged CPM1 contained 60, 10, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively, and the second sample tagged CPM2 contained 65, 05, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively. A commercial product (Noble Vita) was purchased from local market as reference sample.

Protein contents of formulated samples (16.93 and10.58 per cent for samples CPM1 and CPM2, respectively) are higher than that of the Noble Vita (6.35 per cent). The vitamin C content of the formulated samples was found to be 13.38 and 13.50 mg/100 g, an improvement from that of the reference sample (6.13 mg/100 g). Significant difference exists in the overall acceptability between the formulated samples and the reference sample (p < 0.05), and the formulated samples were more acceptable.

Formulated samples are nutritionally richer than the reference sample and that they are capable of supplying limiting nutrients in the diet of majority in the developing countries.

This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum.

Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water.

There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters.

The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions.

Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.

The purpose of this paper is to obtain liquid acrylate oligomers containing carboxyl groups as excellent toughening agents for epoxy resins.

Liquid acrylate oligomers containing carboxyl groups were synthesised by the solution polymerisation of butyl acrylate (BA), acrylic acid (AA) and acrylonitrile (AN) as monomers. The liquid acrylate oligomers were used as the toughening agents for epoxy resins. The chemical structure of the oligomers was characterised by ¹³C nuclear magnetic resonance (NMR) spectroscope. The morphology of modified epoxy networks was analysed by scanning electron microscope (SEM). The mechanical and thermodynamic properties were measured by universal testing machine and dynamic mechanical analyser (DMA).

The results show that AA and oligomer concentrations have great influence on the morphology, mechanical and thermodynamic properties of the modified epoxy networks. When the 10 wt percent oligomer containing BA and AN and AA in the ratio of 75/20/5 is used to modify the epoxy resin, the increase in impact strength of the modified epoxy network is 291.5 percent over the unmodified epoxy network due to addition of the oligomers without a sacrifice in heat‐resistance properties. Fracture surface analysis by SEM indicates the presence of a two‐phase microstructure.

The modified epoxy networks can be used as high performance materials such as adhesives, sealants and matrices of composites.

The liquid acrylate oligomers containing carboxyl and nitrile groups which were synthesised with BA, AA and AN as monomers by the solution polymerisation are novel and can greatly increase the toughness of epoxy resins without loss of thermal resistance.

Reviews compound physico‐chemical properties and water and soil properties influencing the transport and distribution of organochlorine pesticides, polychlorinated biphenyls (PCBs) and chlorophenols in a water and soil environment. As highly hydrophobic compounds of low water solubility, organochlorine pesticides and PCBs are rapidly and strongly sorbed by most soils and sediments. The sorption of weakly acidic chlorophenols comprises both molecular and ionic forms and depends not only on the soil/sediment organic matter content but also on the pH and ionic strength of the aqueous phase. Briefly describes the analytical methods for trace analysis of organocholorine pesticides, PCBs and chlorophenols in water and soil/sediment samples. Presents some results of those micropollutants’ analysis in surface, ground and drinking waters, soils, river sediments and wet depositions in Croatia.

The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.

Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties, proximate parameters physcio-chemical properties, instrumental textural properties, color values, sensory evaluation and complete profile estimation in terms of minerals and fatty acids analysis.

Functional carabeef cookies had 4.48 times higher protein, 6.13 times higher IDF, 5.47 times higher SDF and 4.47 times higher TDF as compared to normal refined wheat flour (RWF) cookies. Functional carabeef cookies had 34.58 percent lower fat, 19.95 percent less cholesterol and 12.5 percent lower energy content as compared to normal RWF cookies.

Functional carabeef cookies had comparatively higher mineral content as well as saturated and unsaturated fatty acids in a desirable ratio. Health-promoting functional carabeef cookies might be a magnificent option to overcome the problem of malnutrition, quite prevalent among lower socio-economical strata people specifically children and women.

Health-promoting functional carabeef cookies had higher nutritional content and acceptability, and thus could be commercialized to improve socio-economic status and health of consumers.

The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and Lord Krishna.

The milk samples were collected from dairy shops, vendors and milk producers and evaluated on the basis of various organoleptic tests, physico-chemical properties, proximate estimation and microbiological studies following the standard procedures.

The milk samples of Township and Chungi areas had more clear appearance and normal texture/consistency than other three areas. No cow milk sample was observed with pure white colour; however, 74 per cent of the samples had normal light yellow colour. No milk sample had rancid/oxidized odour; however, few milk samples contained weedy or absorbed odour. Watery consistency was observed in 50 per cent of the samples, whereas thick, ropy or slimy consistency was observed in 4, 4 and 20 per cent of the samples, respectively. The temperature, pH and specific gravity of milk collected from different regions were lower, but titratable acidity was higher than normal prescribed range (<0.14 per cent). The moisture content of all the samples was higher; however, other proximate parameters showed quite variable values than normal values of cow milk. Out of the total, 28 per cent of the samples of cow milk were positive for formalin. The microbial load was higher than normal prescribed limit.

Food safety and food security are very much at the top of the agenda in India, so it is of utmost importance to screen the quality of milk and milk products in the market for avoidance of skimming practices and/or adulteration of milk with water and human health problems.